I was honored and excited when Hadia asked me to review her cookbook, Hadia Lebanese Style Recipes. I was blown away when I received her beautiful cookbook, which by the way, is the size of a college text book filled with 600 recipes. I feel like I am with Hadia reading every recipe.

I get serious cravings for chili when the weather gets cooler. It has been raining like crazy, so I thought I would make a slow cooker chili. OOHWEE! this is the best chili….evah! I like my chili with beans, but you can leave them out if you like, but they are soooo good! I like my chili with chopped onions and shredded cheese on top!

There is just something about it, when the weather turns cooler, a big bowl of comforting soup sitting by the fireplace is the best way to be!

I have been harvesting vegetables from my garden and my peppers were ready to be picked, they didn’t get too big, but they were sweet and delicious. Lots of cherry tomatoes and Roma tomatoes makes this soup perfect! I always have extra cooked rice in the refrigerator and used the Brown rice that we had. Use any kind of rice you like. I also had 2 large containers of chicken broth in the freezer, so this soup was a cinch to put together.

Stuffed cabbage is a perfect dish when you you want to use leftover’s in your refrigerator. I had pasta meat sauce and brown rice already, so this was easy to put together. It’s a lot
of steps, but well worth it.

This recipe comes from one of my favorite cookbooks, The Fannie Farmer Cookbook, 12th Edition. The great thing about this recipe is you can use what you have on hand, for the beef, you can substitute pork or chicken or sausage, you can use any kind of rice and add the seasonings that you prefer.

I have Bavarian Seasoning from Penzey’s Spice. This just sounds like something I would order in a Bavarian Restaurant so I went with the feeling and it worked great.
STUFFED CABBAGE LEAVES

We love tacos. The great thing about tacos is that you can add any ingredient you like. This taco recipe is the basic recipe using ground beef, beans, onions, tomatoes and cheese. These made 12 tacos, using corn tortilla shells. You can always substitute, ground chicken or ground turkey for the beef.

Directions:
Preheat oven to 400 degrees.
In a large skillet, heat oil and add onion and garlic – saute for about 5 minutes until soft. Add beef and taco seasoning, cooking until meat is browned. Add beans and salsa. Mix well and let cook for a couple of minutes so that the flavors can meld and the mixture can thicken.
In a large 9×13″ baking pan, line up all the taco shells. Fill each one with a couple of scoops of the beef mixture and pack down into the shell. Repeat until all the shells are filled. Add olives and tomatoes.Top each taco with shredded cheese.
Bake for 8-10 minutes (or until all the cheese is melted).
Serve with your favorite taco toppings (tomatoes, lettuce, olives, sour cream, guacamole, pico de gallo , hot sauce, or whatever you like!).

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About Me

Hi, I'm Nettie! I’m the author, cook, photographer, traveler and food lover behind the scenes here at Moore or Less Cooking. I just love recipes and I have thousands of incredible recipes to share with you! My Blueberry Skillet Cake has been featured in Taste Of Home Magazine and my Peach Raspberry Pie has won awards! I was born and raised in Southern California and I live with my artist husband.

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